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Easy Raspberry Pistachio Mousse Cakes

These Raspberry Pistachio Mousse Cakes feature layers of pistachio sponge, creamy mousse, bright raspberry compote, and fluffy raspberry mousse an elegant, make-ahead dessert perfect for special occasions.
Calories:
Author: Sandra Myers

Ingredients

For the Cake Base

  • ½ cup pistachios roasted, unsalted, finely ground
  • ¼ cup almond flour
  • 2 tablespoons sugar
  • 2 tablespoons melted butter
  • 1 egg
  • ½ teaspoon vanilla extract

For the Pistachio Mousse

  • ½ cup pistachios finely blended
  • 1 cup heavy cream
  • 2 tablespoons sugar
  • 1 teaspoon gelatin powder
  • 2 tablespoons cold water
  • ½ teaspoon vanilla extract
  • For the Raspberry Compote Layer:
  • 1 cup fresh or frozen raspberries
  • 2 tablespoons sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch + 1 tablespoon water slurry

For the Raspberry Mousse

  • 1 cup raspberries blended and strained
  • 2 tablespoons sugar
  • 1 cup heavy cream
  • 1 teaspoon gelatin powder
  • 2 tablespoons cold water
  • ½ teaspoon vanilla extract

Instructions

  • Preheat to 350°F (175°C). Mix pistachios, almond flour, sugar, butter, egg, and vanilla. Press into molds, bake 12–15 mins, cool.
  • Bloom gelatin 5 mins. Blend pistachios, cream, sugar, vanilla. Melt gelatin, mix in. Whip cream, fold in. Layer over base, chill 30 mins.
  • Cook raspberries, sugar, lemon juice 5 mins. Add cornstarch slurry, cook until thick. Cool, spread over mousse, chill.
  • Bloom gelatin. Warm purée, mix in gelatin, cool. Whip cream with sugar, vanilla, fold in purée. Pipe over compote, chill 4 hrs or overnight.
  • Unmold cakes, top with crushed pistachios and raspberries.